cure dissolving and temperature

Discussion in 'Curing' started by ma3k, Mar 18, 2015.

  1. ma3k

    ma3k Newbie

    I tried searching for old threads on this subject. Does disolving cure #2 in boiling water then chilling, before mixing for sausage, affect the curing process? Some processes I see, ask for cure mixed in ice water. Any difference/ preference?
  2. I know smarter people will be along, so I'd like to hear their answer. But, I'm positive somewhere I read that cure #1 & #2 shouldn't be added to hot water because it deactivates them....or something like that. 

    Like I said, someone will be along with a more thorough answer that I'd like to see also.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cure starts to break down, or something like that, above 130..... NEVER dissolve cure in warm liquids...
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    [​IMG]   It is scary how many TV cooking shows have the house Chef mixing Cure #1 into a big pot of boiling Brine. I saw one for a Corned Beef/Pastrami brine that the Chef said to simmer the Brine for 30 minutes to extract the spice flavor...[​IMG]...JJ
  5. Thanks guys! I knew it was something along those lines.
  6. ma3k

    ma3k Newbie

    Thank you guys for the info! It's the attention to details that makes a difference.

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